Orange and Cinnamon Jelly with Macerated Orange Slices
Photography Aaron McLean.
These jellies are delicious made with blood oranges (when in season) to give a red jelly, as shown over the page. I have made half the recipe using blood oranges and half using Valencia oranges, which I think provides a beautiful contrast and looks spectacular when served with a mixture of orange slices on the side. Use whatever is available: with fresh, juicy oranges it will be a delicious palate cleanser every time.
INGREDIENTS
Jelly
100 grams caster sugar
600 ml freshly squeezed orange juice e.g blood orange, Valencia or sweet navel oranges
½ teaspoon ground cinnamon
5 sheets leaf gelatin
Macerated oranges
2-3 oranges, peeled and sliced
1 teaspoon orange blossom water
4-6 individual serving glasses or moulds
METHOD
Jelly: Put the sugar, juice and cinnamon in a saucepan and heat gently until the sugar is dissolved, but don’t let it come to the boil. Remove from the heat and set aside.
Immerse the gelatin leaves in a bowl of cold water and leave to soften for about 5 minutes. Squeeze out the excess water then stir the leaves into the hot juice until completely dissolved. Pour into the individual serving glasses or moulds and allow to cool. Place in the fridge to set.
Oranges: Place the orange slices in a shallow dish and drizzle over the orange blossom water. Leave to macerate until ready to serve.
To serve: Remove the glasses from the fridge and place some of the macerated orange slices on top, with remaining slices on the side. Or, dip the moulds briefly into near boiling water before you turn the jelly out onto the plate. Arrange the orange slices on the side and serve. Makes 4-6.
Pantry note: Sheets of leaf gelatin are available from good food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.